Description
A creamy, tangy, and protein-packed Old Southern Chicken Salad recipe, perfect for sandwiches, lettuce wraps, or a quick, satisfying meal.
Ingredients
3 cups cooked chicken breast, shredded
3 tablespoons finely chopped celery
2 hard-boiled eggs, chopped
3 tablespoons sweet pickle relish
1 cup mayonnaise (Duke’s recommended)
1/8 teaspoon onion powder
1 tablespoon pickle juice
Salt and pepper, to taste
Instructions
Step 1: In a large mixing bowl, combine the shredded cooked chicken, finely chopped celery, and chopped hard-boiled eggs.
Step 2: Add the sweet pickle relish, mayonnaise, onion powder, and pickle juice to the bowl.
Step 3: Gently mix all the ingredients until well combined. Be careful not to overmix, especially if you prefer a chunkier chicken salad.
Step 4: Season with salt and freshly ground black pepper to taste. Start with a small amount and add more as needed.
Step 5: Cover the bowl and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve cold.
Notes
For an even richer flavor, use Duke's mayonnaise. This salad is best made ahead of time and chilled for a few hours to allow the flavors to deepen. Serve on toasted bread, croissants, or in fresh lettuce cups.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook, Mixing
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg
